Sweet Potato Tacos with Cayenne Pepper

Preheat the oven to 200°C. First, prepare the salsa: Roughly chop the flesh of 4 tomatoes and one red bell pepper and place them in a blender cup. Peel and add the shallot. Halve a cayenne chili lengthwise, deseed it, and also add it to the cup. Finely blend everything together with 1 tbsp olive oil, balsamic vinegar, and ketchup using an immersion blender.

For the taco filling, peel the sweet potatoes and cut them into small cubes. Quarter the remaining tomatoes, deseed them, and dice the flesh. Also dice the second bell pepper. Finely chop the red onion.

Heat the remaining olive oil in a large pan and sauté the onion until translucent for about 3 minutes. Press in one clove of garlic. Add the sweet potato cubes and fry over medium heat for about 15 minutes until soft. Season with pepper.